Let's try this again: Apricot Breaded Pork Chops

So it's been a while since I posted here, but let's give this a try!

Apricot Breaded Pork Chops
So I know what you're thinking, how did I get the apricots into a form where I could use them as breading?  Simple!  I used apricot jam, white wine, and regular breadcrumbs.  Basically, the binding agent for the bread crumbs was an apricot, white wine, and onion mixture.

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Yield: 5 Apricot Breaded Pork Chops


Items Needed:

• 5 Center Cut Pork Chops (just a style of pork chop, aim for at least 2.25 lbs of pork chops, ask for different ones or buy more if necessary)
  
• 4 oz Apricot Jam [got mine at reading terminal market - welsh mountain canning apricot jam]
• 60ml White wine [picked my favorite style, a Woodbridge Riesling]
• 2 tablespoons dried chopped onion
• 3 cups bread crumbs (more than enough, depending on how much you pack onto the chops)
• Sugar (depending on how sweet the apricot jam is, you will need to flavor to taste)
• Applesauce (I'm a firm believer that breaded pork chops need applesauce, however these chops were sooo sweet, they already tasted candied!)
• Non-stick baking pan or broiling tray.
  

Preparation:

1. Preheat oven to 350° F.
   
2. In a mixing bowl, combine apricot jam, onions, and white wine.
3. Beat mixture with spoon until it is a runny mixture that no long smells strongly of alcohol.
4. Flavor mixture with sugar to taste, beat in sugar until dissolved.
   
5. Rinse pork chops, pat dry.
6. Pour 1 cup bread crumbs into plate (add more as needed).
   
7. One by one, batter and bread pork chops, placing them either on a non-stick baking pan (ungreased) or broiling tray.

Cooking:

1. Place pan on middle shelf of 350°F oven.
2. Bake for 15 minutes on each side.
3. Broil for 3-5 minutes on each side, this will give the pork chops a nice crisp and caramelized taste as the sugars in the jam and that which was added with melt into the meat more.
   
4. Bake for 10 minutes.
   

Serving Suggestions:
I plated this with broccoli raab and tortellini salad.  Plate with applesauce.

Review
Amazing.  Didn't even need the applesauce, that's how sweet and juicy these pork chops were.  So glad I broiled them how I did, seared the breadcrumbs just enough that the outside shell was bubbling and crusted at the same time.  Also very glad I didn't trim any fat from the pork chops, pig fat when cooked right is crispy and delicious.

5 pork chops will feed 3 people comfortably with two sides, one being a vegetable.

Score: 9/10